• plain flour, for dusting

• 4 lemon sole fillets, skinned

• 75 g/3 oz butter

• 25 g/1 oz Parmesan cheese, grated

• 50 ml/2 fl oz Fish Stock

• 3 tablespoons Marsala or white wine salt and pepper

To garnish:

• grated Parmesan cheese lemon wedges

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Method:

1. Put some flour in a shallow bowl and season with salt and pepper.

2. Dip the sale fillets into the seasoned flour to dust them lightly on both sides. Shake off any excess flour from the surface.

3. Melt the butter in a large frying pan. Add the floured sale and cook over a gentle heat until they are golden brown on both sides, turning them once during cooking.

4. Sprinkle the grated Parmesan over the sale, then cook very gently for a further 2-3 minutes until the cheese has melted.

5. Add the fish stock and the Marsala or white wine. Cover the pan and cook over a very low heat for 4-5 minutes until the sale are cooked and tender and the sauce reduced.

6. Serve sprinkled with grated Parmesan and accompany with lemon wedges.